Looking at the photos, you would think eating such decadent looking desserts would lead to a spike in your blood sugar, but in fact, the treats and desserts are actually good for you. Dried and fresh fruits and raw nuts are prominently featured and sweeteners, when they are used, are natural ones, such as maple syrup. Another especially appealing aspect of the book is that pretty much all of the basic ingredients are ones that you are likely to have on hand. No need to hunt around for unfamiliar ingredients that you may only use a few times, leaving them only to languish in the cupboard.

The first recipe I tried was one for raw peanut butter cookies from the multiple ones that I bookmarked. Next up was a this one for raw Nanaimo bars. My usual version of this classic treat is served only rarely on special occasions because they are so decadent. Needless to say, this much healthier version appealed to me. My best friend Basil has been hoping for years that I might come up with a variation that was not so laden with processed sugars, and this was just the right alternative.

I was amazed at how much they actually tasted like the usual custard-filled Nanaimo bar. Creamy avocado is a perfect substitution for custard and the crust, made up of dried fruit and almonds, makes for a perfect cookie-like naturally sweet base. Coconut oil helps bind together the middle layer and the cocoa topping. Sweetened also with maple syrup, you can enjoy this raw rich treat with minimal guilt. These delights literally melt in your mouth. The Nanaimo bars come highly recommended from my kitchen as does this cookbook.

***Update: Contest is now closed***

I am also delighted to announce that residents of the US and Canada have an opportunity to win a copy of this cookbook showcasing health-promoting treats. All you have to do is leave a comment on this post, citing your favorite good for you sweet. It would also be appreciated if you followed my page on Facebook, although that is not necessary to enter. Please leave an email along with your comment if you don't have one associated with your blog or profile. This giveaway will run until May 3rd. I will then choose a random winner from the list of comments.

I received a copy of this book for possible review and was given the opportunity to host a giveaway for my Canadian and US readers. As always, the opinions expressed here are my own.

To make the base, blend together all of the ingredients in a food processor until a fairly sticky mass forms that holds together. Transfer to the prepared baking pan and spread evenly. Tear off a sheet of waxed paper, cover the pan and press the base down firmly. Transfer to the refrigerator.

To make the middle layer, blend all of the ingredients until smooth. Spread this over the base and return to the refrigerator.

For the top layer, mix all of the ingredients together in a small bowl with a fork or whisk until smooth. Add a bit more oil if the topping is not of a pourable enough consistency. Pour the mixture over the middle layer, quickly spread it evenly with a spatula, and return to the refrigerator.

When the bars are set and firm, cut with a sharp knife and serve. Keep any remainders in the refrigerator, covered.

Notes: I made a few modifications to the original recipe — notably, I reduced the quantity of dates and made up the difference with prunes but feel free to use all dates instead. You may also want to sub banana for the coconut meat — if so, store in the freezer as suggested by the author to make ice cream sandwiches. If you can't find young coconut meat, try blending some dried coconut with a bit of water until you have a fairly thick mixture. Feel free to add some peppermint oil to the filling too if you want a minty flavor. The main adaptation I made to the recipe was for the topping — the quantity of ingredients did not yield enough pourable topping for my liking, so I essentially doubled the list of ingredients which is reflected in the recipe shared here.

Be sure to store any remainders in the refrigerator. You may also want to pop them in the freezer for a few hours before cutting them with a sharp knife.

I absolutely love Em's blog! One of my favourite good for you raw treats is medjool dates stuffed with nut butter. I'm currently on a macadamia almond butter kick....so yummy, I'm eating it out of the jar right now :)

Wow, that looks amazing! I love your Indian vegetarian recipes, but I appreciate an occasional diversion, especially when you post a healthy raw vegan dessert since I used to be a raw vegan for 3 years. My favorite raw vegan desserts are cheesecake and tiramisu.

So looking forward to making this recipe for an upcoming baby shower. I am sure it will be all the rage. My favorite good for you sweet treat is So Delicious Dairy free Cultured Coconut in Vanilla flavor.

Wow !! yummy looking treat Lisa !! Never knew avocado could be used in a sweet. WOuld love to receive a copy of Emily's cookbook. My favorite good for you sweet treat would be Arrowroot and nuts Halwa. It consists of arrowroot powder mixed in jaggery syrup and stirred into a Halwa consistency and topped with nuts.

Thanks for the awesome giveaway, I really want this cookbook! I followed and liked your Facebook page (I go by Rika...). I love all sorts of raw cakes and pies, especially cheesecakes and caramel-based desserts, miam!

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.